Blueberry/Cranberry Muffins
Author Notes: Although I generally always mess with a recipe, even the first time I use it, this muffin recipe is incredibly simple and flexible. I have included almost exactly the ingredients and proportions as in the original, and over time I have played with the berries, the spices, the nuts, the sour and the flour.
Got a gluten and nut allergy? Swap out the nut flour and nuts for a gluten-free flour and some other grain.
Got lactose intolerance? Swap our the sour for a yogurt substitute.
The original is here: http://alldayidreamaboutfood... —Brian Coppola
Makes 12
-
4
eggs
-
0.5
cups sour cream or buttermilk
-
1
teaspoon vanilla
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3
cups almond flour (or 2:1 with coconut flour)
-
1
teaspoon ground cinnamon and/or allspice
-
2.5
teaspoons baking powder
-
0.5
cups sweetener (Swerve granular)
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0.5-1
cups chopped nuts (pecans and/or walnuts, cashews)
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1-1.5
cups berries (blueberries and/or cranberries)
- Preheat the oven to 325F and prepare muffin tins with paper liners (makes 12).
- Put eggs, sour cream and vanilla in a blender. Pulse to mix well.
- Add, in portions, the dry ingredients, with intermittent blending until all are added and mixed.
- By hand, blend in the nuts and berries. Scoop into muffin tins. Bake 20-25 minutes.
- Remove muffins to rack immediately to avoid condensation in the tin.
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